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I’ve spent a lot of time trying to make perfect chocolate chip cookies. I’ve made the recipe off the bag of chocolate chips, I’ve tried banging the cookie sheet to get a chewier texture and even collected a few cookie tips along the way.

This being said, everyone’s perfect chocolate chip cookie is different. Some folks are crispy cookie fans and others like them soft and chewy (chewy cookie fans, check these recipes out).

Getting your favorite kind of cookie is easy with just a few alterations to a basic chocolate chip cookie recipe.

Making the Perfect Chocolate Chip Cookie

The Taste of Home Test Kitchen loves these ultimate chocolate chip cookies. On its own, this recipe is delicious. It’s also a great canvas for customization.

Ingredients

  • 1 cup butter, softened
  • 1 cup packed brown sugar
  • 1/2 cup sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2-1/3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (6 ounces) semisweet chocolate chips

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Tools You’ll Need

Stand Mixer
Mixing Bowl
Vanilla Extract

Directions

Step 1: Cream butter and sugar

Like most drop cookies, these start by creaming together butter and sugar with the paddle attachment of your stand mixer (a hand mixer works, too). Don’t rush this step! You’ll want to mix these two ingredients together for about five minutes.

Then add in the eggs and vanilla extract and mix well.

Step 2: Add dry ingredients

In another bowl, mix together the flour, baking powder, baking soda and salt. Beat this into the creamed mixture in batches. If you do it all at once, you’ll get a big floury blowup (not saying that’s ever happened to me!).

Once the dough is combined, stop mixing! Overworked dough can lead to tough cookies.

Finally, add in the chocolate chips.

Step 3: Bake

Next, use that cookie scoop to drop portions of dough onto a sheet pan lined with parchment paper. Bake at 350ºF for 10 to 12 minutes or until the cookies start to get slightly golden on the edges.

Once baked, remove from the pans and cool on wire racks. For perfectly round cookies, follow my simple trick (all you need is a biscuit cutter or glass).

How to Customize This Chocolate Chip Cookie Recipe

For Chewy Cookies

  • Chill the dough
  • How to modify the recipe: Place portioned dough into an airtight container, separating layers with waxed paper; refrigerate 24 hours.

Are you a chewy cookie lover? Chilling your cookie dough is the easiest way to ensure you get that texture you desire. Popping cookie dough in the fridge for even just a short while can help firm up the dough and prevent it from spreading too much in the oven.

The Test Kitchen recommends chilling for at least 30 minutes, but you can even keep your dough in the fridge overnight. This can help develop some extra flavor, too.

For Thin, Crispy Cookies

  • Use melted butter
  • How to modify the recipe: Instead of creaming the butter and sugar, melt the butter and mix it with the sugar.

While chilling the dough helps control the spread of your cookies, melting the butter has the opposite effect.

Using melted butter in your cookie dough helps create a cookie that spreads. A cookie that spreads during baking tends to be crispier and thinner which is great for crunchy cookie fans. This alteration is great for fans of thin cookies, like Tate’s Bake Shop (a favorite among our editors).

For Denser, Doughy Cookies

  • Add more flour
  • How to modify the recipe: Increase flour up to 3-1/2 cups.

Adding more flour to chocolate chip cookie dough will create a stiffer dough that spreads less in the oven. These cookies tend to be a bit denser but end up chewy in the middle—almost to the point of being underdone. This is a great hack if you’re a cookie dough fan.

For Cakey Cookies

  • Use only baking powder
  • How to modify the recipe: Substitute baking powder for baking soda.

Removing the baking soda from the recipe (and adding an extra half-teaspoon of baking powder) creates a soft, cakelike cookie.

For Thin, Crunchy Cookies

  • Use only granulated sugar
  • How to modify the recipe: Omit brown sugar and increase granulated sugar to 1-1/2 cups.

Using just white sugar produces a very thin, crunchy cookie. This technique tends to produce cookies that are a bit less flavorful (brown sugar adds a lot to chocolate chip cookies). This might be a good alteration if you’re looking for a cookie that’s super crisp, though.

For Chewy, Butterscotch-Like Cookies

  • Use only brown sugar
  • How to modify the recipe: Omit granulated sugar and increase the brown sugar to 1-1/2 cups.

Soley using brown sugar has the opposite effect of using just plain sugar. Brown sugar-only cookies are chewier and softer, plus they have a more molasses-y, butterscotch-like flavor.

Other Easy Ways to Experiment with This Chocolate Chip Cookie Recipe

If you don’t want to alter the basics of the recipe, that’s OK. You can still make some easy adjustments that can totally change up your go-to cookie.

  • Extracts: Vanilla extract is also a standard in most chocolate chipper recipes. Experiment with different kinds of vanilla (Madagascar vanilla has a different flavor than Indonesian or Mexican, for example). You can also try almond extract, too.

Perfect Chocolate Chip Cookie Pairings

For me, there’s nothing better than a chocolate chip cookie fresh out of the oven with a glass of cold milk. But there are lots of ways to enjoy these bakes.

  • Pair with coffee: Simple shortbread is often served with your morning cuppa, but swap out that basic bake for chocolate chip cookies. Chocolate and coffee are a natural pair!

Need more treats to fill your cookie jar? Try our other easy cookie recipes or stir up classic cookies.

Try These 5-Star Cookies

Miniature Peanut Butter Treats

This recipe is one of my family’s favorites. I have three children and eight grandchildren, and every one of them loves those “peanut butter thingies,” as the grandchildren call them! —Jodie McCoy, Tulsa, Oklahoma

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Fill your cookie jar with these classic cookie recipes, too.

Jelly Sandwich Cookies

To create the stained glass effect of these cookies, I sandwich jelly between two layers of basic dough. Your favorite raisin filling is excellent here, too. —Gloria McBride, Payson, Utah

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Date-Nut Pinwheels

Pinwheel cookies with dates and walnuts are a family treasure. There are a few steps when prepping, so I sometimes freeze the dough and bake the cookies later. —Frieda Whiteley, Lisbon, Connecticut

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Mexican Crinkle Cookies with a Kick

For a new twist on an old favorite, we added the spicy chocolate cinnamon cane sugar blend to this tried-and-true cookie recipe originally submitted by Kim Kenyon of Greenwood, Missouri. It added pleasant cinnamon flavor with lingering warm heat. —Josh Rink, Taste of Home Food Stylist

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Peanut Butter Blossom Cookies

Here’s proof that peanut butter and chocolate just belong together. These peanut butter blossoms are an easy family favorite and never fail to make my children smile. —Tammie Merrill, Wake Forest, North Carolina

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Meringue Kisses

There’s a nice chocolaty surprise inside these sweet kisses. They’re my husband’s top choice. —Tami Henke, Lockport, Illinois

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Cherry Chocolate Chunk Cookies

These rich, fudgy cookies are chewy and studded with tangy dried cherries. It’s a good thing the recipe makes only a small batch, because we eat them all in one night! —Trisha Kruse, Eagle, Idaho

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Take a look at our best drop cookie recipes.

Granny’s Spice Cookies

Granny always had a batch of these delicious, crispy cookies waiting for us at her house. When I miss her more than usual, I make these cookies and let the aroma fill my house and heart. —Valerie Hudson, Mason City, Iowa

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Double Delights

You get the best of both worlds with these chocolate and vanilla cookies. They’re an appealing addition to any cookie tray. I usually serve them at the holidays, when they’re often the first cookies to disappear, but you can have them any time of year. —Ruth Ann Stelfox, Raymond, Alberta

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Cashew Cookies

Some merry dairy snacking is guaranteed when you pass out these cashew-packed goodies! I found the recipe years ago in a flier promoting dairy products. It’s been this farm wife’s standby ever since. —June Lindquist, Hammond, Wisconsin

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Apricot Pinwheels

I decorate my little spirals with vanilla icing, but they’re yummy without it, too. Dried apricots and lots of spice give the cookies Old World flavor. —Beverly Sadergaski, Saint Cloud, Minnesota

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Cranberry Pecan Cookies

These are so tasty and simple to prepare! Each delightful little cookie is loaded with cranberries, nuts and vanilla, giving them the taste of a treat that’s been slaved over. —Louise Hawkins, Lubbock, Texas

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Cardamom Spritz

As far back as I remember, I have loved cardamom. My grandmother often added the spice to her baked goods. I usually make these cookies with a spritz press—and camel disk—that I found at a thrift shop. It reminds me of a time when I rode a camel in the desert while deployed with the Navy. Of course, any design will do! —Crystal Schlueter, Northglenn, Colorado

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Chocolate Gingersnaps

When my daughter, Jennifer, was 15 years old, she created this recipe as a way to combine two of her favorite flavors. They’re perfect with a glass of milk. —Paula Zsiray, Logan, Utah

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Cherry Surprise Cookies

I tuck a rich chocolate surprise into each of these cute bites. Candied cherries add a colorful finishing touch.
—Gloria McBride, Payson, Utah

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Frosted Peanut Cookies

Oats, chopped peanuts and peanut butter frosting make this a nice change of pace from a traditional peanut butter cookie. After folks sample these, compliments and recipe requests always follow. —Alicia Surma, Tacoma, Washington

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Mountain Cookies

I’ve been making these deliciously different cookies for about 11 years. My kids especially like the creamy coconut filling. Whenever I take these cookies, people ask for the recipe. You’ll be hard-pressed to eat just one!
—Jeanne Adams, Richmond, Vermont

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Lemon Tea Cookies

These sandwich cookies taste rich and buttery and have a lovely lemon filling. The recipe has been in our family since the 1950s, when my mother got it from a French friend in her club. —Phyllis Dietz, Westland, Michigan

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Chocolate Macadamia Macaroons

This perfect macaroon has dark chocolate, chewy coconut and macadamia nuts and is dipped in chocolate—sinful and delicious! —Darlene Brenden, Salem, Oregon

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Pumpkin Cookies with Browned Butter Frosting

The recipe for these pleasantly spiced pumpkin cookies won a champion ribbon at our local county fair. These are a family favorite, and everyone enjoys the soft cakelike texture. —Robin Nagel, Whitehall, Montana

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Orange Sugar Cookies

I make these citrusy cookies for parties and special occasions, and we always get to eat the ones that don’t come out perfectly. Eventually I had to start making extra “mistakes” to keep my family happy! —Myrrh Wertz, Milwaukee, Wisconsin

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Maple Whoopie Pies

In New York, we have a huge maple syrup industry. I took a basic whoopie pie recipe and gave it a twist using our beloved maple flavor. —Holly Balzer-Harz, Malone, New York

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Nutty Rice Krispie Cookies

My mom and I used to make these treats every year. The no-stovetop prep means the kids can help you mix up this easy batch of fun! —Savanna Chapdelaine, Orlando, Florida

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Date-Filled Rugelach

I like to take old recipes and make them my own. They’re so special to my family. Sometimes I roll the dough in cinnamon sugar instead of flour. —Barb Estabrook, Appleton, WI

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The Ultimate Chocolate Chip Cookie

Everyone has a favorite type of chocolate chip cookie—a little crispy, a little chewy—but they all have to begin with a basic chocolate chip cookie recipe. This is the best place to start! —Megumi Garcia, Milwaukee, Wisconsin

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Whole Wheat Snickerdoodles

These soft, chewy cookies make a super snack any time of year. Their light cinnamon-sugar flavor is the perfect complement to a cold glass of milk. —Jana Horsfall, Garden City, Kansas

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Gooey Caramel-Topped Gingersnaps

Making these cookies is therapeutic for me. And they are always quite popular at fundraisers. If you’d like, you can make variations by using different nuts.
—Deirdre Cox, Kansas City, Missouri

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Cinnamon White & Dark Chocolate Chip Cookies

I wanted to put a spin on the traditional chocolate chip cookie, and who doesn’t love cinnamon? Depending on what you use to drop your cookies, the serving quantity may change. —Cassie Colosimo, Reading, Pennsylvania

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Walnut-Filled Pillows

These tender cookie pillows, filled with a delicious walnut mixture, are my husband’s favorite. —Nancy Kostrej, Canonsburg, Pennsylvania

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Best Coconut Pecan Cookies

I gave cookies to friends every year, and these are a favorite. Freeze the dough in logs, then slice and bake the crisp, buttery, coconut pecan cookies when you need them. —Betty Matthews, South Haven, Michigan

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Mango Fudge Refrigerator Ribbon Cookies

I’ve always thought that a ribbon cookie is especially nice. Although it’s a single cookie, it really seems like two or three different cookies because of its lovely layers of flavor. These refrigerated ribbon cookies have a rich chocolate layer balanced by a bright orange-mango layer—a very special combination. —Jeanne Holt, Mendota Heights, Minnesota

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Sandbakkelse (Sand Tarts)

Translated from Norwegian, the name of these cookies is “‘sand tarts.” They’re most attractive if baked in authentic sandbakkelse molds, which can be purchased online or in a Scandinavian import shop. Most any decorative cookie mold will do, though, and the interesting shapes will make these tarts the focus of your cookie tray. —Karen Hoylo, Duluth, Minnesota

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Surefire Sugar Cookies

You can invite kids to help make these easy treats. Sometimes I melt white coating instead of chocolate chips because it can be tinted to match the season. —Victoria Zmarzley-Hahn, Northhampton, Pennsylvania.

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Snickers Cookies

Though you wouldn’t know by looking, you’ll find a sweet surprise inside these Snickers cookies. My mother got this recipe from a fellow teacher at her school. It’s a great way to dress up refrigerated cookie dough. —Kari Pease, Conconully, Washington

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Almond Sandies

Buttery, rich and delicious, these classic almond sandies are my husband’s favorite cookie and very popular wherever I take them. —Joyce Pierce, Caledonia, Michigan

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Gingerbread Teddy Bears

The big bears are so soft and chewy that we can hardly wait until they come out of the oven! —Elizabeth Manzanares, Gloucester, Virginia

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Thumbprint Butter Cookies

These buttery little rounds add beautiful color to a platter of treats. Fill the thumbprint in the center with any fruit preserves you like. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

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Viennese Cookies

A Swedish friend shared this recipe with me many years ago. A chocolate glaze tops tender cookies filled with apricot jam. —Beverly Stirrat, Mission, British Columbia

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Pineapple Star Cookies

I’m grateful my neighbor gave me this special recipe. When you see the cookies’ pretty shape and savor the pineapple filling and sweet frosting, you’ll know they’re worth the effort. —Sarah Lukaszewicz, Batavia, New York

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Dipped Peanut Butter Sandwich Cookies

You’ll love to give tins of these chocolate-coated cookies to your lucky friends. The shortcut holiday recipe is almost too simple to believe! Here’s how to make peanut butter cookies without eggs. —Jackie Howell, Gordo, Alabama

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Orange Slice Cookies

Soft candy orange slices are a refreshing addition to these crispy vanilla chip cookies. To quickly cut the orange candy, use scissors, rinsing the blades with cold water occasionally to reduce sticking. —Britt Strain, Idaho Falls, Idaho

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Linzer Heart Cookies

This specialty cookie takes a little extra effort, but the delectable results are well-worth it. I bake the tender jam-filled hearts when I need something fancy to serve for Valentine’s Day or other special occasions. —Jane Pearcy, Verona, Wisconsin

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French Toast Cookies

I created these soft, sparkly cookies because my sister loves cinnamon French toast covered in maple syrup. In the case of these cookies, bigger is definitely better! I like to use white whole wheat flour, but any whole wheat flour will work.—Mary Shenk, Dekalb, Illinois

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Chocolate Monster Cookies

My four grandsons started attending “Grandma’s cooking school” when they were as young as 4. These easy monster cookies are a favorite of the youngest. He has fun making them and is always delighted with the results, as is the rest of the family. —Helen Hilbert, Liverpool, New York

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Grandma’s Scottish Shortbread

My Scottish grandmother was renowned for her baking, and one of the highlights whenever we visited my grandparents was her bringing out the baking tin. Her shortbread cookies were my favorite, and now, whenever I make them, I remember her. This is not a thin, crispy dessert shortbread; it’s a deep bar that is best served with a cup of tea. —Jane Kelly, Wayland, Massachusetts

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Scandinavian Pecan Cookies

We enjoyed these rich, buttery cookies at a bed-and-breakfast in Galena, Illinois, and the hostess was kind enough to share her simple recipe. The pretty nut-topped treats are so special you could give a home-baked batch as a gift. —Laurie Knoke
DeKalb, Illinois

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Fruit ‘n’ Spice Rounds

While I was looking for a way to use up an abundance of dates, I came across this recipe. Made with raisins, walnuts and a delectable lemon glaze, these quickly became a family favorite. —Allison Bell, Helena, Montana

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Chocolate-Dipped Strawberry Meringue Roses

Eat these pretty treats as is or crush them into a bowl of strawberries and whipped cream. Readers of my blog, utry.it, went nuts when I posted that idea.—Amy Tong, Anaheim, California

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Austrian Nut Cookies

These are my family’s favorite cookies. —Marianne Weber, South Beach, Oregon

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Buttery Orange Sugar Cookies

My husband’s grandmother made a variety of cookies every year for her grandkids at Christmastime. She would box them up and give each child his or her own box. This crisp, orange flavored cookie is one of my favorites from her collection.—Heather McKillip, Aurora, Illinois

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Carrot Spice Thumbprint Cookies

Carrot cake is a family favorite, and these delicious cookies taste just like it with shredded carrots, dried cranberries, toasted walnuts, cinnamon and cloves. And they’re topped with a rich cream cheese frosting. Who could resist? Each cookie is like eating a piece of carrot cake, but with no fork needed! —Susan Bickta, Kutztown, Pennsylvania

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Gumdrop Cookies

These fun cookies are chock-full of chewy gumdrops. I use red and green ones at Christmas, black and orange for Halloween and pastel shades for Easter. I’ve made this recipe for years and find that kids really get a kick out of the cookies with a candy surprise inside! —Carolyn Stromberg, Wever, Iowa

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Ginger Crinkles

I came up with these cookies by combining ingredients from two other recipes. It’s the perfect ginger cookie—crispy on the outside and chewy in the middle. I send them to my son, and he shares them with his employees. Whenever I ask what kind of cookies to send, these are at the very top of the list. —Judy Wilson, Sun City West, Arizona

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Coconut Banana Cookies

This is a variation on my grandma’s classic banana drop cookies. —Elyse Benner, Solon, Ohio

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Lemon Thyme Icebox Cookies

I found this recipe at my grandmother’s house, and I made it as soon as I got home. The lovely melt-in-your-mouth butter cookie is very unique. It’s almost savory because of the thyme, which pairs well with the lemon. —Catherine Adams, Westwego, Louisiana

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Chocolate Caramel Kiss Cookies

It’s a fun twist on a classic peanut butter blossom because of the cinnamon in the batter and the caramel kiss on top. We love the cinnamon-caramel combination, but you could switch out the kiss with a different festive flavor. —Kristen Heigl, Staten Island, New York

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Toni’s Tropical Biscotti

My second mom had a hankering for biscotti with pistachios and dried papaya. Since she’s a fabulous cook, I gave it a whirl. The result was sensational!—Bonnie Hauschild, Wellington, Florida

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Super Chunky Cookies

Chocolate lovers will go crazy over these cookies that feature loads of chocolate! When friends ask me to make “those cookies,” I know exactly what recipe they mean. —Rebecca Jendry, Spring Branch, Texas

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Mini Peanut Butter Sandwich Cookies

Peanut butter lovers go nuts for these rich little sandwich cookies. On a hot day, sandwich ice cream between the cookies instead of frosting. It cools you right down. —Keri Wolfe, Nappanee, Indiana

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Raspberry Almond Strips

Get ready to pour yourself a cup of tea, because you won’t be able to resist sampling one of these cookies. Almonds add taste and texture to the simple strips that are dressed up with raspberry pie filling. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

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Anise Icebox Cookies

These crisp, old-fashioned spice cookies are one of my favorite anise recipes to cook up—especially around the holidays. —Sharon Nichols, Brookings, South Dakota

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Chocolate Mexican Wedding Cakes

These spiced balls are a yummy twist on a traditional favorite. Sometimes I add mini chocolate chips to the dough and, after baking, dip the cooled cookies in melted almond bark. —Joanne Valkema, Freeport, Illinois

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Peanut Butter Oatmeal-Chip Cookies

These chocolate peanut butter oatmeal cookies are my husband’s favorite, my classes’ favorite, my colleagues’ favorite and frankly my favorite, too. They’re just plain yummy! This recipe also makes about 11 dozen…bake sale, here we come. —Dana Chew, Okemah, Oklahoma

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Baki’s Old-World Cookies

My uncles have always called these “cupcake cookies” because of the unique, pretty way they’re baked. My maternal grandmother mixed many batches. —Marilyn Louise Riggenbach, Ravenna, Ohio

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Beary Cute Cookies

These cheery and cute cookies will delight kids of all ages! I like to make fun foods but don’t care to spend a whole lot of time fussing. So the idea of using candy for the bears’ features was right up my alley. —Susan Schuller, Brainerd, Minnesota

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Rosemary Shortbread Cookies

With the perfect hint of rosemary and a classic buttery texture, these delicate cookies look and taste elegant. The fact that they’re very easy to prepare can be our little secret. —Amavida Coffee, Rosemary Beach, Florida

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Gingersnaps

Friends and neighbors look for these old-time cookies on the goody trays I make for them every holiday. They’re irresistible for dunking into milk. —Elizabeth Flatt, Kelso, Washington

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French Macarons

These stylish beauties will be the showstoppers on any cookie tray. —Josh Rink, Photo Stylist Taste of Home

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Jeweled Coconut Drops

Red raspberry preserves add a festive flair to these tender coconut cookies. Perfect for potlucks and cookie exchanges, these shaped cookies never last long when I make them for my husband and two sons.
-Ellen Marie Byler
Munfordville, Kentucky

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Honey Walnut Delights

Even after being frozen, these no-fail cookies stay moist and taste freshly baked. They are among my best holiday giveaway treats and are so easy to make. If you prefer, you can use other nut varieties, such as pecans or almonds. —Jessica Clemens, Wimbledon, North Dakota

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Turtle Cookies

Our special ed class developed these fudgy turtle cookies. We have a cookie club teachers can pay to join, and members give this cookie two thumbs up. —Debbie Ethridge, Bentonville, Arkansas

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Homemade Honey Grahams

The way my boys eat them, I would spend a fortune on honey graham crackers at the grocery store. So I decided to make a homemade version that is less processed—and less expensive. These are wonderful, although they still don’t last long. —Crystal Jo Bruns, Iliff, Colorado

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Coconut Orange Slice Cookies

This is a family recipe that was handed down to me. The coconut and orange combination gives them a distinctive taste unlike any other cookie I’ve had. —Patricia Ann Stickler, Durand, Michigan

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Chocolate Macadamia Meltaways

I came up with this recipe by accident one day when I wanted to make some cookies. I decided to use some ingredients already in my cupboard, and these were the delicious result. —Barbara Sepcich, Galt, California

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Oat & Coconut Icebox Cookies

This recipe was passed down through my family from Grandma Irene and is a favorite of my dad and cousin Dennis. It’s a true cookie lover’s cookie: crispy on the outside, chewy on the inside and perfectly dunkable. —Lori Rowe, Tigerton, Wisconsin

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Chocolate Peanut Cookies

When I want chocolate chip cookies, I bake this variation, which is full of other goodies, such as candy and peanuts. The cookies are crisp on the outside and moist and tender in the middle. —Clara Coulson Minney, Washington Court House, Ohio

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Date-Filled Sandwich Cookies

Of all the cookies I’ve baked over the years, these have remained one of my all-time favorite. The dough is very easy to work with, and the result is eye-catching. —Debbie Rode, Oxbow, Saskatchewan

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Torcetti

Our Sicilian grandmother often had my sister and me roll out the dough for these tasty torcetti. Their melt-in-your-mouth goodness is delicious without being overly sweet.—Joy Quici, Upland, California

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Crystallized Gingerbread Chocolate Chip Cookies

This recipe is the best of twp worlds—gingerbread and chocolate chip cookies. Since they’re combined, you don’t have to choose between them. —Colleen Delawder, Herndon, Virginia

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Quick Chocolate Sandwich Cookies

These cookies freeze well, so it’s easy to keep some on hand for last-minute munching. In summer, I often make them larger to use for ice cream sandwiches. —Mary Rempel, Altona, Manitoba

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The post How to Make Perfect Chocolate Chip Cookies appeared first on Taste of Home.